The Food Trail

Treat your palate with a culinary adventure.

- Kavita Nagpal

PLANTAIN KOFTA CURRY

METHOD 

Cook the Green Bananas in a pressure cooker. Once they have cooled down, peel them off and mash them with some gram flour and salt. Make small balls out of them and deep fry them in mustard oil till golden-brown. Now, heat some oil in a pan and temper it with asafoetida, bay leaves, cumin seeds and grated ginger. Fry it well before adding the tomato puree.

Cook it till it reduces and the water evaporated. Add the dry spices and fry it nicely till the edges release oil. Add water to make the gravy and put in chilies as per your taste. Slice them if you don't mind the heat, or simply add them whole.

Rub the fenugreek leaves between palms to crush them and add them in the gravy. Cover it with a lid and allow it to simmer.

Before turning the heat off, drop the fried plantain balls in the gravy and top with a dollop of fresh cream to add richness. Try this plantain kofta recipe and serve it hot with rice.

MUGHALAI MALAI MATAR MAKHANI SUBZI

METHOD

Prepare the makhana In a pan, heat 1 tbsp ghee and add makhana or foxnuts to it. Roast these makhana on medium to slow flame till these are crisp and break easily when pressed. After roasting the makhana will almost shrink to half from the original size.

To make the gravy

Take a pan, add sliced onions, green chillies, star anise, ginger, cinnamon, cardamom, bay leaf, cashews, poppy seeds, melon seeds and water and boil for 5-6 minutes on a medium heat.

After boiling, allow it to cool and then blend it to make gravy. It will give white creamy gravy.

Take another pan, heat some oil and add cumin seeds. Also, add the paste we made for malai kofta gravy. Cook on medium heat for 8-9 minutes till it thickens up. Keep stirring in between.